Foodservice.com’s Lacie Thrall posted a great quiz about food safety in regards to beef preparation on the website. The beef industry has been making strong steps to protect our beef supply, although we still have some foodborne outbreaks from bacteria such as Salmonella, E. coli, and Listeria.
Restaurants and consumers are the
The Kansas Department of Health and Environment’s food safety and consumer protection program, and the Kansas Department of Agriculture’s food safety inspection program, are encouraging consumers to properly handle and fully cook meat products before they are consumed.
The departments are joining forces to make sure the public knows that the United States Department of
An abstract in the April 2006 Journal of Food Protection discussed a Spanish study that investigated the presence of E. coli O157:H7 in raw ewe’s milk collected from several cheese factories over a period of one year.
Of all the ewe’s milk samples studied, three were positive for E. coli O157:H7.
The E. coli O157:H7
An abstract in the April 2006 Journal of Food Protection discussed the death rates of Salmonella, E. coli O157:H7, and Listeria in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings. The study attempted to affirm the
An abstract in the April 2006 Journal of Food Protection discussed the effects of whey protein isolate coatings incorporating a lactoperoxidase system on the inhibition of Salmonella and E. coli O157:H7 on roasted turkey.
Initial inhibition as well as inhibition during storage were tested. The antimicrobial effect was observed regardless of whether the turkey was
The Scripps Howard News Service reports that the the U.S. Department of Agriculture’s Food Safety and Inspection Service is warning consumers to take precautions when cooking meat, after 14 cases of E. coli infection was found across the country in the last six months.
The source of the pathogen has not yet been determined, but
The U.S. Department of Agriculture’s Food Safety and Inspection Service has issued a public health alert to remind consumers to ensure that meat products are fully cooked and properly handled before they are consumed.
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. There have recently been reports of E.
Janet Cromley of the Los Angeles Times reminds visitors to zoos that although the animals may look cute and cuddly, they may be harboring bacteria that may not be as fun, such as E. coli O157:H7.
Taking the time to raise awareness of the risks, and how to prevent them, are key to reducing
A rapid method for detecting and identifying very small numbers of diverse bacteria, from anthrax to E. coli, has been developed by scientists from the National Cancer Institute and National Institute of Standards and Technology.
MyDNANews of Maryland reports that the work was published in the March 28 issue of Proceedings of the National
Nearly 55 outbreaks have been linked to fresh fruits, vegetables, or salads between 1990 and 1998. Then, in July 2002, over 50 young women were stricken with E. coli at a dance camp after eating "pre-washed" lettuce, leaving several hospitalized and one with life-long kidney damage.
In September 2003, nearly 40 patrons of a California